My go-to St. Paddy’s crowd pleaser. Never sure in Germany which cut of beef to use, but the *Rinderbraten aus der Keule* turned out to be sufficient; fairly lean and rich in connective tissue that got progressively more tender as the time went on. Added half a pointed/sweetheart cabbage (quartered and cut into one inch strips) at the end.
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[https://www.seriouseats.com/irish-guinness-beef-stew-recipe](https://www.seriouseats.com/irish-guinness-beef-stew-recipe)
My go-to St. Paddy’s crowd pleaser. Never sure in Germany which cut of beef to use, but the *Rinderbraten aus der Keule* turned out to be sufficient; fairly lean and rich in connective tissue that got progressively more tender as the time went on. Added half a pointed/sweetheart cabbage (quartered and cut into one inch strips) at the end.